Low carb gluten free sugar free diet,the fat burner belt,low carb recipes dinner ideas healthy - Good Point

26.03.2014
My Healthy Low Carb and Gluten-Free Cinnamon-Sugar Soft Pretzels are the best alternative to unhealthy storebought pretzels.
The second I run out of these pretzels (ehem, in about 5 minutes), I’m making a new batch. This recipe doesn’t contain gluten-containing flour, so it should be a little bit more delicate than your typical wheat dough, but they shouldn’t fall apart. I replaced the psyllium with ground golden flaxseed, used two single-serve applesauces (close to 1 cup) and adjusted the liquid (sweetened Kirkland vanilla soy milk, since that’s what I had) down to compensate. I also have a question about the stevia… by the picture I believe for the dough the stevia is liquid, not a powder. All flours and liquid ingredients weigh different amounts, so to make sure you’re measuring correctly, always bake using a kitchen scale. For the egg yolk on the coating, just replace that with 1 tablespoon of coconut oil I hope this works for you!
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I really want to try this recipe and wanted to substitute psyllium husk powder for grounded flax seeds and the soy flour for brown rice flour becausI’m allergic.
I made half sweet (sprinkling cinnamon with granulated sugar) and half salty (sprinkling salt). You can half the recipe to make a smaller tart to serve 2 people (tart pans come in smaller sizes), or save the whole thing and eat it yourself.
Since I love great tasting food, I've worked hard at making healthy and delicious go together. If you are new here, you might want to subscribe to the RSS feed or subscribe by entering your email address in the sidebar for updates. I also saved all 4 egg yolks and definitely used more than 1 yolk in brushing the pretzels.
With this recipe, the only time you’ll want to look at a store-bought fruit tart is to steal ideas for arranging the fruit!


Dump the dry over the wet and fold together with a rubber spatula. Fold in the coconut flour 2 tbs at a time.
Make the Pastry Cream: Heat the half-and-half in a medium saucepan over medium heat, until just simmering. When the half-and-half starts to simmer, gradually whisk it into the yolk mixture in the bowl. If you can't whisk and pour at the same time, it's OK if you need to pour a little in, whisk, and pour some more. Return the entire mixture to the saucepan and simmer over medium heat, whisking constantly until a few bubbles burst on the surface. Assemble the Tart: Gently remove the crust from the tart pan rim by pushing up from the bottom, keeping the bottom part of the tart pan under the crust.



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